Emily Grewal

foodie, facebooker, entrepreneur

Profile

Emily Grewal
Product Manager at Facebook
Internet | San Francisco Bay Area, US

Experience

  • Dec 2011 - Present
    Product Manager / Facebook
  • Oct 2010 - Present
    Internet Marketing / Facebook
  • Sept 2009 - Present
    iTunes Movies Intern / Apple Inc.
    Analyzed promotional campaigns for movies and created statistical models for revenue. Presented findings from complex statistical analyses.
  • Jun 2008 - Present
    Consultant / Oliver Wyman
    Analyzed risk for large corporations. Created mathematical models for acquisition valuations, vetted corporations, and created impact pathways. Worked independently as the sole consultant on projects, interacting with CEO clients and creating own workstream. Acquired skills in time management, presentation, and excel.

Education

  • 2009 - 2010
    Stanford University
    MS in Statistics
    Activities: Teaching Assistant in Economics Department, Community Associate for Graduate Student Housing
  • 2005 - 2009
    Stanford University
    BA in Economics
    Activities: Co-President Stanford Peace of Mind, Social Manager of Dorm, Financial Manager Sanskriti (south asian society), Marketing Committee Chi Omega Sorority, Saheli Women's Group
  • Hopkins

Additional Information

Websites:
Personal Website
Resume

Posts

August 29, 06:15 PM
Apple Products Logic
Are apple products a well-constructed meal? 
ipod = aperitif
ipad = appetizer (can be a meal in and of itself)
mac = main course (depending on your diet or if you are feeding a family it will be the air,macbook, or imac)
iphone = dessert (an essential for anyone who cares about food)
we are just missing a salad...

July 26, 05:31 PM
Dinner Party Planning

Right now, I am preparing for a dinner party this friday. I was tasked to make it “bold.” While some suggested bold = flaming saganaki, I prefer to be bold with the flavors. I want to stick to summer produce and make it light. Therefore, I will probably do the following:

Aperitif: grenadine, limonada, and champaign cocktail - I had this at la cocina secreta, a secret restaurant in argentina and it was to die for. Just pour layers of liquid, first grenadine, then limonada, etc.. in equal proportions into a small champagne flute

Appetizer: spicy tomato and watermelon gazpacho with crab (http://www.foodandwine.com/recipes/spicy-tomato-and-watermelon-gazpacho-with-crab) while this is pretty standard, it is a staff favorite, and quick so it is an efficient choice.

Salad: mixed greens with lemon vinaigrette and warm goat cheese – a tip for the goat cheese rounds, put them on a cucumber and then put them in the oven. It makes the cheese easier to work with so you don’t live in fear of destroying the rounds. I learned this from Roy Ip, the chef at Le Petit Cafe.

Main: fish (TBD). I always have trouble with mains. It is clearly the worst part of the meal and therefore the least fun to plan. I will probably just make a spice rub and char-grill a piece of salmon.

Dessert: absinthe cake courtesy of David Lebovitz (http://www.davidlebovitz.com/2006/07/absinthe-cake/)


Food Blog
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